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Around 33 to 40 percent of food goes to waste each year. In this article, we’ll look at the smart strategies restaurants can enact in their supply chain management to minimize food waste, improve margins, and ease their environmental impact in the process. It’s the cost of waste.
This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. By linking dining experiences with positive social impact, restaurants have the ability to build goodwill so that dining at your restaurant feels positive and special.
What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability? What Can Be Done : Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste. What is the connection between restaurant cooking oil and sustainability?
By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.
The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Strive to use every scrap of food to reduce waste.
Now is the time to also consider sustainability and how to minimize the environmental impact of commercial restrooms. Best Practices for Sustainable Restrooms. To responsibly maintain restrooms, the first step is to understand the difference between eco-friendly and sustainable. Limit water consumption.
Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.
Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.
2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.
One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic. In light of everything else, it doesn’t seem like a priority.
Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.
Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.
Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Restaurants can easily get fresh, high-quality, more sustainable produce from local (or onsite) vertical farms, bypassing unreliable supply chains. Reduce food waste. Adjust your menu.
” The project highlights Da Bureau's commitment to innovative design solutions that are environmentally responsible and sustainable, said Boris Lvovsky, CEO and co-founder. Sand and a special paint coating were also applied to each component beforehand. In total, we mirrored nature without outright copying it.
It can also optimize operations by forecasting busy times, adjusting staffing levels, and managing inventory, making everything run more smoothly and cutting down on waste. These restaurants can also focus on creating a sense of scarcity or urgency with limited reservations or special tasting events.
This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S. ” Understanding that sustainability requires partnership throughout the supply chain, Burger King are partnering with The Coca-Cola Company and Kraft Heinz to bring these initiatives to life. .
Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.
Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. Increase sales by promoting high-margin menu items and special offers. This will make your budget strategic and sustainable, allowing you to make smart, informed decisions.
Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. Sustainability. Low or No-Alcohol Drinks. Environmentally friendly practices have more impact on your bottom line than you think. Even better?
Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.
He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. How can RFID tech help restaurants with food safety, food waste and sustainability?
Implement personalized suggestions, loyalty programs, and special incentives to make each diner feel appreciated and understood. Sustainability: A Menu with a Dash of Environmental Conscience Sustainability is the new expectation as modern diners are growing increasingly ecologically conscious.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet.
Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Values: Are they eco-conscious, looking for sustainable and local ingredients? Behavioral Factors: How Do Your Customers Dine?
Implement a Loyalty Program Offering rewards like free food or a special perk for signing onto a loyalty program can motivate customers to try out a new restaurant and create a positive first experience. Another is to add convenience like saved orders, saved payment methods or Apple Pay, loyalty programs, and personalized offers or perks.
They can be drawn in with the aspect of learning new flavor profiles and experimenting with sustainable farm-to-table recipes. Test out local organic produce or farm-raised meats as specials on temporary, seasonal menus to gauge interest and test profitability without having to commit to updating your normal menu.
By focusing on people within a 5-10 mile radius of your location, you can attract more relevant customers and avoid wasting money on ads seen by people who are too far away to visit your restaurant. By focusing on these organic customer acquisition strategies, you can build a sustainable customer base that costs less to acquire over time.
Beverage industry experts Terri White and Mark Lester joined forces in creating BIBO Beverage Group, LLC, an agency specializing in helping boutique and family-owned wine, beer and spirits producers find strategic success in key markets. Every year, over 40 billion pieces of single-use plastic cutlery are produced and discarded as waste.
Aline Architecture Concepts took on the challenge to transform an old yellow costume shop in Phoenix into a modern brewery without creating the waste that normally accompanies typical building demolition and rebuilds. One of the best ways we can show we are a brewery that cares is by creating a space that is sustainable.”
Sustainable Tourism Is on the Up. Many are becoming increasingly aware of sustainability issues such as climate change and over-tourism, and this has brought about a rise in eco-tourism. For businesses keen to really benefit from this trend, it pays to look at your own sustainability credentials.
Smart Cost-Cutting Strategies for Restaurants Effective inventory management requires a well-trained, organized team using consistent routines, streamlined processes, accurate par levels, menu cross-utilization, and reliable inventory software to minimize waste and maintain efficiency.
Test Seasonal and Limited-Time Items Running limited-time offers or seasonal specials is a smart way to keep your menu fresh without fully committing to new recipes. This approach helps reduce food waste, improves inventory management, and ensures your menu engineering efforts stay sustainable long-term.
By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Are you all about sustainable sourcing? Study your competition. Do you focus on comfort food that feels like home?
Consider systems that help to minimize waste and maximize sustainability. Take the time to train staff on how to perform cleaning tasks and properly utilize specialized cleaning equipment to save time and money while also reducing the risk of injury. Re-evaluate cleaning chemicals and technology.
Implement eco-friendly practices, such as reducing waste or using sustainable packaging. ” This will help you not just stand out among other establishments but take a special place in a customer’s mind. Participate in local events, such as festivals, quests, fundraisers, or sports tournaments.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. A lot of places are also offering dine-in only specials or dishes that can only be ordered in-house.
To counteract this, diners are increasingly seeking out promotions, special offers, and better value for money as primary incentives. They also reported interest in additional workplace offerings such as restaurant pop-ups, food trucks, grab-and-go, and special events. percent stating these hikes have changed their ordering decisions.
By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.
Implementing Energy-efficient Solutions Sustainability is important both for your customers and your bottom line — and during winter, the positive impact sustainable practices can have on your business is much more pronounced. You can and should be proactive with your sustainability efforts, especially public-facing ones.
Let’s dive a little deeper into what makes QR codes so special and how they can improve the guest experience at your restaurant. Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus.
Local is the New Sustainable. To minimize food waste and simplify things for restaurants, Kimpton saw tighter and smaller menus, with an emphasis on verbal daily specials to help expand menus when needed. People are also starting to grow and eat some cacti species, adding unique flavors and health benefits to an array of dishes.
From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.
It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.
Chefs can be part of the next chapter of this story, not only by telling the history of a food but also by helping build a sustainable market for its future. The money is returned to the Jurana peoples to help restore the agroforestry systems that have long sustained them. literally just be cooked and put on a plate,” Honn says. “We
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